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Faculty members

Content

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KHALID AHMED M ALSALEEM

Assistant Professor
College of Agriculture and Food
Department of Food Sciences & Human Nutrition

Personal data

  • 0557937313
  • K.ALSALEEM@qu.edu.sa
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    Scientific qualifications

    • Ph.D. in Dairy Science and Processing (South Dakota State University, United States of America)
    • Master of Science in Food and Dairy Science and Processing (South Dakota State University, United States of America)
    • Bachelor of Science in Food Science and Human Nutrition (Qassim University)

    Research interests

    • Processed cheese
    • Camel milk
    • dairy manufacturing
    • sensory evaluation

    Published research

    • Utilization of Date Powder as a Natural Sweetener in Milk Chocolate: Impacts on Production Process and Quality Attributes (2025-10-23)
    • A novel process to improve the characteristics of low-fat ice cream using date fiber powder (2021-05-01)
    • Addition of Inulin to Probiotic Yogurt: Viability of Probiotic Bacteria (Bifidobacterium bifidum) and Sensory Characteristics (2021-01-28)
    • Effect of fat extraction methods on the fatty acid composition of bovine milk using gas chromatography (2021-05-04)
    • Optimizing Probiotic Low-Fat Yogurt: The Benefits of Incorporating Defatted Rice Bran for Enhanced Quality and Functionality (2024-11-04)
    • Measurement of carbohydrates and organic acids in cheese varieties using high-performance liquid chromatography (2023-04-07)
    • Effect of ultrasound intensity on the functional characteristics of rennet-coagulated skim milk (2021-07-04)
    • Enhancement of processed cheese quality using ultrasound: energy density optimization and industrial applications (2024-01-01)
    • Lactose-6-phosphate as an alternative to disodium phosphate in the production of processed cheese food (2024-05-20)
    • Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese (2023-11-01)
    • Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties (2021-08-01)
    • Enhancement of the Molecular and Serological Assessment of Hepatitis E Virus in Milk Samples (2020-08-01)
    • Decolorization of Lactose-6-Phosphate Solutions Using Activated Carbon (2023-12-01)
    • Enhancing Low-Fat Probiotic Yogurt: The Role of Xanthan Gum in Functionality and Microbiological Quality (2024-05-01)
    • New Insights into Red and White Quinoa Protein Isolates: Nutritional, Functional, and Thermal Properties (2024-12-01)
    • Using milk permeate powder to create lactose-6-phosphate as a substitute for disodium phosphate in the manufacture of processed cheese (2022-01-01)
    • Effect of ultrasound and emulsifying salts on the functional properties of processed cheese (2022-01-01)
    • Using iso-conversional kinetics to study the effect of alpha-tocopherol on the oxidation of formulated milk powder. (2020-01-01)
    • Using isoconversional methods to study the effect of antioxidants on the oxidation kinetics of milk fat. (2019-01-01)
    • Oxidative Stress-Gut Microbiome Crosstalk: Intestinal Redox Imbalance and Probiotic Therapeutic Potential (2026-04-23)
    • Sustainable Bio-Preservation of Concentrated Yogurt (Labneh) Using Syzygium aromaticum L. (2025-02-01)
    • The nutritional and bioactive properties of probiotic-enriched barley-buttermilk beverages (2025-08-29)
    • Valorization of Various Dairy By-Products to Produce a Functional Dairy-Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture (2023-11-01)
    • Kefiran as a Multifunctional Biopolymer: Green Extraction, Structural Characterization, and Application in Phenolic-Loaded Complex Coacervates (2026-06-13)
    • Assessing Quality Attributes and Antioxidant Effects in Chocolate Milk Formulated with Gum Arabic and Desert Truffle (2024-08-01)
    • Harnessing a Lytic Bacteriophage (Caudoviricetes with Podovirus-Like Morphology) (ØAS2) for the Biocontrol of Multidrug-Resistant Serratia marcescens Biofilms in Milk and Soft Cheese (2026-07-01)
    • Kefiran as a Multifunctional Biopolymer: Green Extraction, Structural Characterization, and Application in Phenolic-Loaded Complex Coacervates (2026-06-01)
    • Oxidative Stress-Gut Microbiome Crosstalk: Intestinal Redox Imbalance and Probiotics Therapeutic Potential (2026-05-01)
    • Gut microbiota diversity in obese rats treated with intermittent fasting, probiotic-fermented camel milk with or without dates and their combinations (2025-12-01)
    • Utilization of Date Powder as a Natural Sweetener in Milk Chocolate: Impacts on Production Process and Quality Attributes (2025-11-01)
    • Sustainable Bio-Preservation of Concentrated Yogurt (Labneh) Using Syzygium aromaticum L. (2025-02-01)
    • Impact of co-fermenting modified camel milk using yogurt starter culture and Limosilactobacillus fermentum on the quality of quinoa-supplemented fermented milk products (2025-01-01)
    • The nutritional and bioactive properties of probiotic-enriched barley-buttermilk beverages (2025-01-01)
    • New Insights into Red and White Quinoa Protein Isolates: Nutritional, Functional, and Thermal Properties (2024-12-01)
    • Optimizing Probiotic Low-Fat Yogurt: The Benefits of Incorporating Defatted Rice Bran for Enhanced Quality and Functionality (2024-12-01)
    • Assessing Quality Attributes and Antioxidant Effects in Chocolate Milk Formulated with Gum Arabic and Desert Truffle (2024-08-01)
    • Lactose-6-phosphate as an alternative to disodium phosphate in the production of processed cheese food (2024-06-01)
    • Utilizing a Lytic (Caudoviricetes with Podovirus-Like Morphology) Bacteriophage (ØAS2) for Biocontrol of Multidrug-Resistant Serratia marcescens Biofilms in Milk and Soft Cheese (2026-07-01)
    • Enhancing Low-Fat Probiotic Yogurt: The Role of Xanthan Gum in Functionality and Microbiological Quality (2024-05-01)
    • Enhancement of processed cheese quality using ultrasound: energy density optimization and industrial applications (2024-01-01)
    • Decolorization of Lactose-6-Phosphate Solutions Using Activated Carbon (2023-12-01)
    • Valorization of Different Dairy By-Products to Produce a Functional Dairy-Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture (2023-11-01)
    • Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese (2023-11-01)
    • Measurement of carbohydrates and organic acids in cheese varieties using high-performance liquid chromatography (2023-05-01)
    • Goat milk: compositional, technological, nutritional and therapeutic aspects: a review (2022-12-01)
    • Effect of ultrasound intensity on the functional characteristics of rennet-coagulated skim milk (2021-09-01)
    • Non-fat yogurt fortified with whey protein isolate: Physicochemical, rheological, and microstructural properties (2021-08-01)
    • A novel process to improve the characteristics of low-fat ice cream using date fiber powder (2021-06-01)
    • Effect of fat extraction methods on the fatty acid composition of bovine milk using gas chromatography (2021-06-01)
    • Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics (2021-03-01)
    • Safety, Regulatory Aspects and Environmental Impacts of Using Non-Thermal Processing Techniques for Dairy Industries (2021-01-01)
    • Enhancement of the molecular and serological assessment of hepatitis e virus in milk samples (2020-08-01)
    • Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics (2021-01-01)
    • Goat milk: Compositional, technological, nutritional, and therapeutic aspects (2021-01-01)
    • Non-fat yogurt fortified with whey protein isolate: Physicochemical, rheological, and microstructural properties (2021-01-01)
    • A novel process to improve the characteristics of low‐fat ice cream using date fiber powder (2021-01-01)
    • Effect of fat extraction methods on the fatty acid composition of bovine milk using gas chromatography (2021-01-01)
    • Enhancing low-fat probiotic yogurt: The role of xanthan gum in functionality and microbiological quality (2024-01-01)
    • Enhancement of the molecular and serological assessment of hepatitis E virus in milk samples (2020-01-01)
    • Measurement of carbohydrates and organic acids in varieties of cheese using high‐performance liquid chromatography (2023-01-01)
    • Valorization of Different Dairy By-Products to Produce a Functional Dairy-Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture (2023-01-01)
    • Effect of skim milk powder and whey protein concentrate addition on the manufacture of probiotic mozzarella cheese (2023-01-01)
    • Gut microbiota diversity in obese rats treated with intermittent fasting, probiotic-fermented camel milk with or without dates and their combinations (2025-01-01)
    • Optimizing Probiotic Low‐Fat Yogurt: The Benefits of Incorporating Defatted Rice Bran for Enhanced Quality and Functionality (2024-01-01)
    • Oxidative Stress-Gut Microbiome Crosstalk: Intestinal Redox Imbalance and Probiotics Therapeutic Potential (2026-01-01)
    • Effect of ultrasound intensity on the functional characteristics of rennet‐coagulated skim milk (2021-01-01)
    • New insights into red and white quinoa protein isolates: Nutritional, functional, thermal properties (2024-01-01)
    • Safety, regulatory aspects and environmental impacts of using non-thermal processing techniques for dairy industries (2021-01-01)
    • Assessing quality attributes and antioxidant effects in chocolate milk formulated with gum Arabic and desert truffle (2024-01-01)
    • Lactose-6-phosphate as an alternative to disodium phosphate in the production of processed cheese food (2024-01-01)
    • Impact of co-fermenting modified camel milk using yogurt starter culture and Limosilactobacillus fermentum on the quality of quinoa-supplemented fermented milk … (2025-01-01)
    • A Process to produce lactose phosphate from dairy by-products and used as an alternative to emulsifying salts in processed cheese food manufacture (2022-01-01)
    • Estimation of antioxidants activity and capacity to capture free radical using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay (2020-01-01)
    • Utilization of Date Powder as a Natural Sweetener in Milk Chocolate: Impacts on Production Process and Quality Attributes (2025-01-01)
    • Using non-marketable dates as a sugar substitute in producing nutritionally balanced functional biscuits (2025-01-01)
    • Decolorization of Lactose-6-Phosphate Solutions Using Activated Carbon (2023-01-01)
    • Using Isoconversional Methods to Study the Effect of Antioxidants on the Oxidation Kinetics of Milk Fat (2019-01-01)
    • The nutritional and bioactive properties of probiotic-enriched barley-buttermilk beverages (2025-01-01)
    • Sustainable Bio-Preservation of Concentrated Yogurt (Labneh) Using Syzygium aromaticum L. (2025-01-01)
    • Enhancement of processed cheese quality using ultrasound: energy density optimization and industrial applications. (2024-01-01)
    • Using iso-conversional kinetics to study the effect of α-tocopherol on the oxidation of formulated milk powder (2020-01-01)
    • Harnessing a Lytic (Caudoviricetes with Podovirus-Like Morphology) Bacteriophage (ØAS2) for Biocontrol of Multidrug-Resistant Serratia marcescens Biofilms in … (2026-01-01)
    • Kefiran as a Multifunctional Biopolymer: Green Extraction, Structural Characterization, and Application in Phenolic-Loaded Complex Coacervates (2026-01-01)
    • Milk Powder Flowability: Effects of Water Activity, Particle Size Distribution, and Storage Conditions (2024-01-01)
    • Influence of hydrocolloid gums on the functional properties of processed cheese (2024-01-01)
    • OPEN ACCESS ORIGINAL ARTICLE (2024-01-01)
    • Using milk permeate powder to create lactose-6-phosphate as a substitute for disodium phosphate in the manufacture of processed cheese (2022-01-01)
    • Effect of ultrasound and emulsifying salts on the functional properties of processed cheese (2022-01-01)
    • Qassim University (2022-01-01)
    • Utilization of lactose-6-phosphate as an alternative to disodium phosphate for process cheese manufacture (2021-01-01)
    • Using isoconversional methods to study the effect of antioxidants on oxidation kinetics of milk fat (2019-01-01)
    • South Dakota State University (2026-01-01)

    Teaching materials

    • Fundamentals of Dairy Technology
    • Food processing: Dairy and dairy products
    • Special Studies in Food and Nutrition
    • Sensory evaluation of food
    • Advanced Dairy Technology - Master
    • Cooperative training

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